Ingredients
1 lb ground meat, browned and drained
1 medium onion, chopped
1/2 cup red chile sauce or enchilada sauce
12 flour tortillas
1 oil for frying
2 cup cheddar cheese
2 cup shredded lettuce
2 cup chopped green onions
Directions
In a large skillet, brown meat and drain. Add onion and chile or
enchilada sauce. Spoon about 3 tbsp of meat filling in center of
each tortilla. Fold tortilla, tucking in ends, and fasten with wooden
toothpicks. Only assemble 2 or 3 at a time as tortilla will absorb
liquid from sauce. In a large frying pan, with 1 inch of oil over
medium heat, fry folded tortilla, turning until golden about 1 to 2
minutes. Drain on paper towels and keep warm.l Garnish with cheese,
lettuce, and onion.
Yield: 12 Chimichangas or fried burritos
From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking
Echo, 8/92
Servings: 6 servings
Chimichangas (Deep Fried Burritos) Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions back into distant history, at least as far into history as ancient Egypt, and possibly even further than that. However, in the main part, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes cooked by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, entrees and afters, something we still use today. Additionally, he describes how the cooks of Roman times used a good variety of aromatic flavours, including some familiar names for example thyme, mint and dill. Later on in the 1400s, people returning from the crusades brought us many spices and herbs from the Middle-East, including spices such as basil and coriander. The introduction of these new foods and spices led to an outbreak in recipe books, most of which still exist in private cookery archives. By the advent of the twentieth century, cookery books are in high demand, mostly due to increased literacy, more spare time and disposable income. The introduction of the TV gave us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access thousands of recipes such as those found on our site. |
We hope you enjoy this Chimichangas (Deep Fried Burritos) recipe.
